Peperonata and Sausage Pizza



4 servings



Cornmeal for dusting
12 oz. whole-wheat pizza dough or
other prepared dough
1 (4 oz.) Italian turkey sausage link, casing removed


3 tsp. extra-virgin olive oil, divided
1 cup slivered onion
1 cup thinly sliced red bell pepper
2 cloves garlic, minced
1/8 tsp. crushed red pepper
3/4 cup diced tomato
2 tsp. red-wine vinegar
1/8 tsp. salt
Freshly ground pepper to taste
1 cup grated part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese


Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Coat a 12-1/2-inch pizza pan with cooking spray and dust with cornmeal.

Prepare Whole-Wheat Pizza Dough, if using.

Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes. Drain and cut into 1/4-inch-thick slices.

Meanwhile, prepare peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove from the heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool.

On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.

Sprinkle mozzarella over the crust, leaving a 1/2-inch border. Top with the peperonata and sausage. Sprinkle with Parmesan.

Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.

Author's Comments

Makes one 12-inch pizza, for 4 slices.

Per Slice: 416 Calories; 17 g Fat (6 g sat, 7 g mono); 37 mg Cholesterol; 46 g Carbohydrate; 22 g Protein; 6 g Fiber; 956 mg Sodium.

Nutritional Bonus: 67 mg Vitamin C (110% DV), 45% DV Vitamin A, 290 mg Calcium (30% DV), 23% DV Fiber, 4 mg Iron (20% DV).

Vegetarian Variation: Replace the sausage with 1/4 cup halved Kalamata olives.

This recipe is an excerpt from the book The Essential EatingWell Cookbook: Good Carbs, Good Fats, Great Flavors (Eating Well)
Edited by Patsy Jamieson
Published by The Countryman Press; September 2004; $29.95US/$44.00CAN; 0-88150-630-3
Copyright © 2004 Eating Well, Inc.

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